Tillie Doyle
It is not advisable to wash a hot pan in cold water. The sudden change in temperature can cause thermal shock, which can ruin your pan. The bigger the temperature difference, the greater the shock. Even a small amount of cold water can cause a pan to warp, crack, or chip. Warped pans won't cook evenly and can cause oil to pool on one side. To avoid this, let your pans cool down gradually on the stovetop or a heat-proof surface before washing.
| Characteristics | Values |
|---|---|
| Effect on the pan | Warping, cracking, chipping, shattering, loss of finish |
| Pan type | Pans with multiple layers of metal, thin non-stick pans, glass or stoneware cookware are more susceptible to damage |
| Water temperature | Small amounts of tepid water are less likely to damage the pan |
| Pan temperature | The hotter the pan, the more likely it is to be damaged |
| Alternatives | Let the pan cool down gradually on the stovetop, use a trivet or another heat-proof surface, deglazing |
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What You'll Learn
Thermal shock can ruin your pan
However, when you introduce a sudden change in temperature, like putting a hot pan in cold water, the metals cool too quickly and the pan starts to pull against itself, causing it to warp, crack, or shatter. Even a small amount of cold water in the bottom of your sink can cause this to happen, and the bigger the temperature difference, the greater the shock. Warped pans are a major problem because they won't cook evenly. They allow oil to pool on one side and won't sit flat on a cooktop. Even if your pan doesn't warp, the finish can come off, and the chipped enamel or nonstick coating may end up in your food.
To avoid this type of damage, let your pans cool down gradually on the stovetop or a heat-proof surface before washing them. If you need to add water while the pan is still hot, use boiling or at least warm water, and avoid cold water. Thicker, well-constructed pans are less susceptible to thermal shock, but even these should be allowed to cool briefly before being washed in tepid water. Pans with more complex constructions, such as multi-ply pans or pans with copper/aluminum cores, are particularly vulnerable to damage from thermal shock, as the bonded metal can pull away and ruin the pan.
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Deglazing can warp your pan
Deglazing is a cooking technique where you add liquid to a hot pan to remove the browned bits stuck to the pan. While deglazing is a great way to add flavor to your dishes and make cleaning your pans easier, it can also cause your pans to warp.
When you add a small amount of cold liquid to a hot pan on a flame, the pan does not cool down significantly because the heat transferred to the liquid is retained in the system. However, when you run cold water over a hot pan in the sink, the metal is unable to transfer its heat to the water, and the pan cools down rapidly. This rapid cooling causes the metal to contract, leading to warping or cracking.
The thicker the pan, the less likely it is to warp. For example, a sturdy stainless steel or cast-iron pan can typically handle deglazing without warping. On the other hand, thinner pans, such as those made of aluminum, are more susceptible to warping.
To avoid warping your pan, it is recommended to let the pan cool slightly before adding the liquid. Additionally, using a small amount of tepid water instead of cold water can help prevent rapid cooling and reduce the risk of warping.
While some people have reported that deglazing with cold wine has not harmed their pans, it is important to note that the larger the temperature difference, the greater the shock to the pan. Therefore, it is best to avoid extreme temperature changes when deglazing to minimize the risk of warping.
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Pans cool too quickly and pull against themselves
The sudden change in temperature from hot to cold causes the pan to warp or crack. This phenomenon is called thermal shock. Metal expands as it is heated and contracts as it cools. When a hot pan is exposed to cold water, the metal cools too quickly and the pan starts to pull against itself. This can cause the bonded metal in the pan to pull away and separate, rendering the pan useless.
For example, a 10-inch fry pan will grow to approximately 10.05 inches when heated to 400 degrees Fahrenheit, and it will shrink back to 10 inches when it cools back down to room temperature. This thermal expansion and contraction are usually too small to be noticeable, but they are important characteristics of metals that must be managed in cooking.
The bigger the temperature difference, the greater the shock. Even a small amount of cold water in the bottom of the sink can cause a pan to warp, shatter, crack, or chip. Warped pans are a problem because they won't cook evenly. They allow oil to pool on one side and won't sit flat on a cooktop. The finish can also come off, and the chipped enamel or non-stick coating may end up in your food.
To avoid this type of damage, it is recommended to let pans cool down gradually on the stovetop or a heat-proof surface. If you need to speed up the cooling process, you can add small amounts of tepid water. If you have a pan with a complex construction, such as a multi-ply pan or a pan with a copper/aluminum core, be especially careful as these are more susceptible to thermal shock and can be permanently damaged.
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Warped pans won't cook evenly
Warped pans are a major problem because they won’t cook evenly. The bottom of the pan will become uneven, and the pan will not sit evenly on the stovetop. This will, in turn, damage the pan's heat conductivity. The pan will allow oil to pool on one side or the other, and it won't sit flat against an induction or electric cooktop.
The phenomenon of warping is caused by thermal shock, which occurs when there is a sudden change in temperature. For example, when a hot pan is immersed in cold water. Metals expand in tiny amounts when heated and contract when cooled. This is called thermal expansion and thermal contraction. The problem arises when these changes happen rapidly, such as when a hot pan is exposed to cold water, causing the pan to pull against itself. The bigger the temperature difference, the greater the shock, and even a small amount of cold water can cause warping.
The risk of warping depends on the amount of water and the material and quality of the pan. Thicker, well-constructed pans are less susceptible to thermal shock, while thin non-stick pans and cookware made with glass or stoneware are more vulnerable. Repeatedly exposing hot pans to cold water can damage any pan over time, even sturdy ones. However, some pans may return to their original shape as they cool, especially more robust and sturdy pans.
To avoid warping, it is recommended to let pans cool down gradually on the stovetop or a heat-proof surface before cleaning. If you need to speed up the cooling process, adding small amounts of tepid water or using boiling water instead of cold water can help.
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Pans with complex construction are more susceptible to damage
Additionally, pans with copper/aluminum cores or tin/steel linings are particularly vulnerable. The extreme temperature change can cause the bonded metal to separate from the pan, rendering it useless. For example, if the steel lining pulls away from a copper pan, it cannot be repaired, and the pan is ruined. Similarly, if the core of a pan with a multi-ply construction is damaged, it is unlikely to be repaired.
The risk of damage is not limited to pans with complex construction. Even high-quality, thicker, and well-constructed pans can be affected by thermal shock. The key factor is the rate of temperature change rather than the absolute temperature. Therefore, it is always recommended to let pans cool down gradually before cleaning, regardless of their construction.
To avoid thermal shock, it is advisable to let pans cool down gradually on the stovetop or a heat-proof surface before washing. Adding a small amount of warm or tepid water can help speed up the cooling process without risking damage. However, it is crucial to avoid using cold water, especially in large quantities, as it can cause irreversible damage to even the sturdiest of pans.
While some warping may be temporary, with robust pans returning to their original shape as they cool, repeated exposure to thermal shock can lead to permanent deformation. Therefore, it is essential to be mindful of the temperature changes that pans are subjected to during cooking and cleaning to ensure their longevity.
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Frequently asked questions
Yes, it is bad to put cold water in a hot pan as it can cause warping, cracking, or even shattering.
The phenomenon is called thermal shock or thermal expansion and contraction. Metal expands as it is heated and contracts as it cools. A sudden change in temperature causes the pan to pull against itself, resulting in warping, cracking, or shattering.
Always let the pan cool down gradually on a stovetop or a heat-proof surface before washing it with cold water. You can speed up the cooling process by adding small amounts of tepid water.
Warped pans will not cook evenly and allow oil to pool on one side. The finish can also come off, causing chipped enamel or non-stick coating to get into your food. Depending on the type of pan, you may need to get a replacement.
No, it is not recommended to put cold water in a hot pan, regardless of the material. While thicker, well-constructed pans may be more resistant, they can still be damaged over time.
